Bulk Pie Crust

Homemade pie crusts are healthier than their commercial alternatives but are time-consuming to make. By making several at a time and freezing the dough, you can have the convenience of prepared crusts without the time investment each time you need one. Freshly ground whole wheat flour may be used in this recipe instead of white flour.

Bulk Pie Crust

Course: Bulk Cooking
Servings: 6 crusts
Calories per Serving: 997
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Prep Time: 20 mins


  • 6 cups flour
  • 1 lb. butter, softened (4 sticks)
  • 2 tsp. salt
  • 1 1/4 to 1 1/2 cups water


  • Mix flour and salt. Use a fork or pastry cutter to blend in butter until mixture is uniformly crumbly. Add water a little at a time and mix until mixture forms a ball. Add water as necessary to get correct texture.
  • Divide dough in half, then divide each half into 3 equal parts. Form balls and flatten to freeze. Put in individual quart-sized freezer bags and freeze.


Nutrition data is per pie crust.
Recipe Author: Mary Ann Kelley

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking, she enjoys reading, researching genealogy, and traveling.

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